Rich Split Pea Soup Recipe
Combining several cans of condensed soup and adding some fresh vegetables is a great way to add flavor and nutrition to canned soup. Look for soups when they're on sale, and stock up.
SERVES ► 6
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 cup lentils
- 5 cups water
- 2 chicken bouillon cubes
- 1 (11-ounce) can condensed split pea soup
- 1 (11-ounce) can condensed cream of potato soup
- 1 (5-ounce) can evaporated milk
In large pot, combine oil and onion over medium heat; cook and stir until onion is tender and starts to brown around the edges, about 10 minutes.
Stir in lentils and add water and bouillon cubes. Bring to a boil, cover, reduce heat, and simmer for 20 minutes.
Add condensed soups to pot and stir well. Bring back to a simmer; cook for 10 minutes.
Stir in evaporated milk and heat through but do not boil. Serve immediately.
Chicken Bouillon Cubes
Some brands of bouillon cubes are better than others. Buy the best brand that you can afford. You can find them at the large container stores and at dollar stores. They're made from concentrated chicken stock and other flavorings. Try to avoid those with MSG added. Buy a lot, because they last for years!
